Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Yield: 10-12 egg rolls Category: Appetizer Method: Frying Cuisine: Asian Diet: Can be modified to suit various diets
Ingredients:
- 8 oz canned crabmeat, drained and flaked
- 8 oz cream cheese, softened
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1/2 tsp soy sauce
- 1/2 tsp Worcestershire sauce
- 1/4 tsp sesame oil
- 1/4 tsp sugar
- Pinch of salt and black pepper
- 1 package of egg roll wrappers (10-12 wrappers)
- Vegetable oil for frying
For the Dipping Sauce:
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1/2 tsp grated ginger
- 1/2 tsp sesame seeds (optional)
- Red pepper flakes (optional, for spice)
Instructions:
Prepare the Filling:
- In a mixing bowl, combine cream cheese, crabmeat, green onions, garlic, soy sauce, Worcestershire sauce, sesame oil, sugar, salt, and pepper. Mix well.
Assemble the Egg Rolls: 2. Lay an egg roll wrapper flat, place a spoonful of the filling in the center.
- Fold the bottom corner over the filling, then fold in the left and right corners.
- Brush the top corner with water and roll it up, sealing the egg roll. Repeat with remaining wrappers and filling.
Heat the Oil: 5. Heat 2 inches of vegetable oil to 350°F (175°C) in a skillet or deep fryer.
Fry the Egg Rolls: 6. Carefully fry egg rolls until golden brown and crispy (about 3-4 minutes). Turn them for even cooking.
Drain and Serve: 7. Remove egg rolls, drain on paper towels.
Make the Dipping Sauce: 8. Combine soy sauce, rice vinegar, honey, grated ginger, sesame seeds, and red pepper flakes (if desired).
Serve: 9. Serve hot with dipping sauce. Enjoy these crispy Crab Rangoon Egg Rolls!
We’d love to hear about your experience making these! Share your stories, photos, or any variations you tried in the comments below.
Happy cooking !